Sunday, October 17, 2010
1 ripe banana, thinly sliced
2 Tbs. cream cheese
1 Tbs. powdered sugar
1 tsp. grated lemon zest
2 pinches ground nutmeg
8 thin sliced whole wheat cinnamon-raisin bread
1 cup milk
1 egg white
3/4 tsp. vanilla extract
powdered sugar for dusting
For the filling: Mash 2 rounded tablespoons banana slices in a small bowl with the back of a spoon. (You should have about 2 tablespoons mashed). Stir in the cream cheese, powdered sugar, lemon zest, and nutmeg until smooth.
To make the French toast: Spread 4 slices of the bread with the banana filling, dividing evenly.
Top with the remaining banana slices and bread slices to make 4 sandwiches.
Whisk together the milk, egg, egg white, and vanilla in a shallow dish or pie plate until blended. Dip the sandwiches into the egg mixture, turning them over with a spatula to coat both sides.
Meanwhile, heat a large nonstick frying pan or griddle over medium-low heat and coat with cooking spray. Add the sandwiches and cook for 4-5 minutes, or until golden brown on both sides, turning with a spatula half-way through the cooking.
To keep warm, place the French toast sandwiches on a baking sheet in a preheated 250°F oven. Dust with powdered sugar. Drizzle with syrup, if desired (we didn't use any). Serve hot. Makes 4 French toast sandwiches. Enjoy!